Paleo recipe of the day

Pork Chops With Tropical Salsa

FOR THE PORK CHOPS:

2 pounds (907 g) boneless pork chops

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) ground cumin

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon (15 ml) oil or fat of choice

FOR THE SALSA:

2 medium ripe mangoes, peeled, pitted and diced

1/3 cup (720 ml) diced red bell pepper

¼ cup finely minced fresh mint

3 tablespoons (45 ml) minced red onion

1 tablespoon (15 ml) fresh lime juice

1. Pat the pork chops dry and sprinkle both sides with the garlic powder, cumin, salt and pepper.
2. Heat the oil over medium-high heat in a large stainless-steel skillet that is already hot. When the oil is barely smoking, add the pork chops, sear for approximately 5 minutes on the first side, and then turn over and sear for 3 to 4 minutes, or until the internal temperature is 145°F (63°C). Remove the pork chops to a large plate and let rest.
3. While the pork is resting, combine all the salsa ingredients in a medium bowl. Serve the pork chops topped with the salsa.

VARIATIONS: If you can’t find mangoes, feel free to substitute pineapple. This dish would also be great with chicken or fish in place of the pork.

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Pork chops with tropical salsa bring a burst of mango and mint to a weeknight seared pork dinner. The chops are rubbed with cumin and garlic, seared hard for a golden edge, then crowned with a fresh, lime-bright salsa that cuts right through the richness. It tastes like summer on a plate and comes together in about twenty minutes.

Pro Tips for Success

• Let the skillet and oil get properly hot — barely smoking — before adding the chops; that aggressive sear is what creates the caramelized crust.
• Cook the pork to 145°F internal temperature and pull it; a faint blush of pink in the center keeps boneless chops tender and moist.
• Dice the mango and red onion small so the salsa sits neatly on each chop rather than sliding off — and make it while the pork rests so the flavors have a few minutes to mingle.
• If mangoes are out of season or unavailable, fresh pineapple works just as well with the mint and lime.
• The salsa also loves grilled chicken or firm white fish, so consider doubling it if you want a two-for-one topping later in the week.

Frequently Asked Questions

Can I grill the pork chops instead of searing them?

Absolutely — grill over medium-high heat for roughly the same timing, about 5 minutes per side depending on thickness, until the internal temperature hits 145°F.

How far ahead can I make the tropical salsa?

You can mix it up to 4-6 hours ahead and keep it covered in the fridge; the lime juice will slightly soften the mint, so stir in a fresh pinch just before serving if you like.

What thickness of pork chop works best?

Aim for chops around ¾ to 1 inch thick. Thinner ones overcook before they can brown, while very thick chops may need a minute or two longer per side.

Is this recipe freezer-friendly?

The raw chops freeze well and can go from freezer to pan after thawing overnight, but the fresh mango salsa doesn't freeze — make that fresh each time.

Stav Kogan

Pork Chops With Tropical Salsa

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lb boneless pork chops
• 1 tsp garlic powder
• 1 tsp ground cumin
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tbsp oil or fat of choice
• 2 medium ripe mangoes, peeled, pitted and diced
• 1/3 cup diced red bell pepper
• ¼ cup finely minced fresh mint
• 3 tbsp minced red onion
• 1 tbsp fresh lime juice

Method

 

1. Pat the pork chops dry and sprinkle both sides with the garlic powder, cumin, salt and pepper.
2. Heat the oil over medium-high heat in a large stainless-steel skillet that is already hot.
3. When the oil is barely smoking, add the pork chops, sear for approximately 5 minutes on the first side, and then turn over and sear for 3 to 4 minutes, or until the internal temperature is 145°F.
4. Remove the pork chops to a large plate and let rest.
5. While the pork is resting, combine all the salsa ingredients in a medium bowl.
6. Serve the pork chops topped with the salsa.

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